Fried pickles are a fun and crispy treat! They combine tangy pickles coated in a crunchy batter and fried until golden brown. Perfect for sharing or snacking!
When I make these, I can’t help but sneak a few right out of the fryer. They’re just so good! Pair them with ranch dressing for a tasty dip that’s truly a match made in heaven.
Key Ingredients & Substitutions
Dill Pickle Slices: Thick-cut dill pickles work best as they hold up during frying. If you prefer a milder taste, you can use bread-and-butter pickles instead, just note the sweetness will change the flavor.
Cornmeal: This gives a great crunch! If you are gluten-free, you can substitute with almond flour or a gluten-free all-purpose blend.
Spices: Garlic powder, onion powder, and paprika enhance the flavor. Feel free to switch them up. For example, try adding Italian herbs or a sprinkle of chili powder for more heat!
Buttermilk: If you don’t have buttermilk on hand, regular milk works too! You can sour it by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
How Do You Get Fried Pickles Crispy?
Getting that perfect crispy texture is key! Start by draining your pickles adequately. Too much moisture will make the batter soggy. Here’s my step-by-step tip:
- Coat the pickles in the dry mix first. This helps the wet batter stick better.
- Dunk them in the egg and buttermilk mixture next, which adds flavor and binds the coatings.
- Finish by rolling them in the dry mix again, pressing gently to create a thick layer. This adds to that crunch!
- Fry in hot oil (around 350°F) for just a couple of minutes on each side. If they’re turning brown too quickly, lower the heat to avoid burning.
Try these steps for a super crispy result every time!
How to Make Fried Pickles
Ingredients You’ll Need:
- 1 cup dill pickle slices (preferably thick-cut, drained well)
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for a little heat)
- 1 teaspoon dried dill or Italian seasoning (optional)
- Salt and black pepper, to taste
- 1 large egg
- 1/2 cup buttermilk
- Vegetable oil, for frying
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10 minutes for frying. You’ll have delicious, crispy fried pickles ready in about 25 minutes!
Step-by-Step Instructions:
1. Prepare the Pickles:
Begin by draining the pickle slices on some paper towels. This helps to remove extra moisture so your batter sticks better and gets crispy.
2. Mix the Dry Ingredients:
In a shallow bowl, whisk together the flour, cornmeal, garlic powder, onion powder, paprika, cayenne pepper (if using), dried dill, salt, and black pepper. This will create your flavorful coating.
3. Combine the Wet Ingredients:
In another bowl, whisk the egg and buttermilk together until well combined. This will help bind the dry ingredients to the pickles.
4. Heat the Oil:
In a deep skillet or fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer if you have one, as the right temperature is key for frying!
5. Coat the Pickles:
Take your drained pickle slices and dip them first into the dry flour mixture, coating them lightly. Next, dip them into the egg and buttermilk mixture, and then dredge them again in the flour mixture, pressing gently to ensure the coating sticks.
6. Fry the Pickles:
Carefully add the coated pickles to the hot oil in batches, being careful not to overcrowd the pan. Fry them for about 2-3 minutes on each side or until they are golden brown and crispy.
7. Drain and Serve:
Use a slotted spoon to remove the fried pickles from the oil and let them drain on paper towels. This helps remove excess oil. Serve them warm with ranch or your favorite dipping sauce!
Enjoy your crispy, tangy fried pickles!
Can I Use Whole Pickles Instead of Slices?
Yes, you can! Just slice them into rounds about 1/4 inch thick. Whole pickles won’t fry as evenly, so be sure to adjust your cooking time slightly as they may take a little longer to crisp up.
What Can I Substitute for Buttermilk?
If you’re out of buttermilk, you can easily make your own by adding 1/2 tablespoon of white vinegar or lemon juice to a 1/2 cup of milk. Let it sit for about 5 minutes, and it’s ready to use!
How Do I Store Leftover Fried Pickles?
Leftover fried pickles can be stored in an airtight container in the fridge for up to 2 days. To reheat them, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes to help them regain their crispiness.
Can I Make These Fried Pickles Spicier?
Absolutely! You can increase the cayenne pepper amount or add some hot sauce to the egg mixture for extra heat. You can also sprinkle some chili powder on the fried pickles right after removing them from the oil for an added kick!
